Veggies Plus Salads

Apricot-Mustard Pork Tenderloin with Spinach Salad

Name: Apricot-Mustard Pork Tenderloin with Spinach Salad
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 4 servings
Ingredients: ½ cup cider vinegar plus 2 Tbsp., divided; ½ cup water; ½ teaspoon salt plus 1/8 tsp., divided; ½ cup thinly sliced red onion; 2 cups boiling water; 3 tablespoons apricot preserves; 3 tablespoons whole-grain mustard; 2 tablespoons olive oil, divided; 1 (1 1/4 pound) pork tenderloin, trimmed; ⅛ teaspoon ground pepper; 1 clove garlic, minced; 4 cups baby spinach; 1 cup cherry tomatoes, halved

4 servings

분량

30 minutes

활동 시간

40 minutes

총 시간

요리 시작

재료

½ cup cider vinegar plus 2 Tbsp., divided

½ cup water

½ teaspoon salt plus 1/8 tsp., divided

½ cup thinly sliced red onion

2 cups boiling water

3 tablespoons apricot preserves

3 tablespoons whole-grain mustard

2 tablespoons olive oil, divided

1 (1 1/4 pound) pork tenderloin, trimmed

⅛ teaspoon ground pepper

1 clove garlic, minced

4 cups baby spinach

1 cup cherry tomatoes, halved

방향

Preheat oven to 425 degrees F.

Combine 1/2 cup vinegar, 1/2 cup water, and 1/2 tsp. salt in a medium heatproof glass bowl or mason jar. Stir until the salt dissolves. Place onion in a colander set over the sink. Pour boiling water over the onions to wilt them slightly. Add the onions to the vinegar mixture, pressing to submerge them. Cover with a lid or plastic wrap and set aside.

Combine apricot preserves and mustard in a small bowl. Place 1 Tbsp. of the mixture in a large bowl for the dressing.

Heat 1 Tbsp. oil in a large ovenproof skillet over medium-high heat. Season pork with the remaining 1/8 tsp. salt and pepper and add to the pan. Cook until browned on all sides, 5 to 7 minutes. Carefully spread 1 Tbsp. of the apricot mixture over the pork. Transfer the pan to the oven and roast until an instant-read thermometer inserted in the thickest part of the pork registers 145 degrees F, 13 to 15 minutes. Transfer to a cutting board and let rest for 5 minutes.

Place the pan (careful, the handle will be hot) over medium heat. Add 1 Tbsp. vinegar; cook for 2 minutes, stirring and scraping up any browned bits. Remove from heat; add the remaining apricot mixture and stir to combine. Thin with a little water, if the sauce is too thick.

Add garlic and the remaining 1 Tbsp. each vinegar and oil to the reserved apricot mixture in the large bowl; whisk until smooth. Add spinach and tomatoes; toss to coat. Divide the salad among 4 plates. Drain the pickled onions and distribute over the salads.

Slice the pork and arrange atop or beside the salads. Drizzle the pork with the pan sauce.

영양 정보

1회 제공량

칼로리

280 kcal

지방 전체

10 g

포화 지방

2 g

불포화 지방

0 g

트랜스 지방

콜레스테롤

92 mg

나트륨

381 mg

탄수화물 전체

15 g

식이섬유

2 g

총 당류

11 g

단백질

32 g